Pork On Pork With Mushroom Bourbon Sauce Recipe

Pork on Pork! What can I say. I love creamy mushroom sauce and the touch of bourbon adds some class. adapted from Fran McCullough's low carb cook book, She inspired me to lose 40 lbs going low carb. Now if I could get back on the bandwagon.
Read more The pork rinds are a great trick of breading instead of bread crumbs. Thanks, Fran. See less

How to make it

Prepare the sauce. Sauté shallots, and mushrooms in 2 Tbsp of olive oil in a large skillet on medium high heat until the mushrooms are browned - about 10 minutes.

Add the wine and boil down until the liquid is reduced to almost a glaze, about 4 minutes. Add the chicken stock, cream, and bourbon. Simmer until the sauce thickens, about 12 minutes.

Prepare the pork. Whisk an egg and 2 Tbsp of water in a shallow baking dish. Sprinkle both sides of pork chops with salt and pepper. Dip chops into the powdered rinds, then egg mixture, then back into the coarse crushed pork rinds, coating completely.

Heat olive or grapeseed oil in a large skillet over medium-high heat. Add the pork chops and cook until brown, about 4 minutes per side. Turn the chops one more time and lower the heat to med-low and cook an additional 5-8 minutes, until the internal temperature of the chop is at 140°F. Alternatively you can put the chops in a pre-heated oven at 400°F for 5-8 more minutes.

When about to serve the pork, bring the sauce to a simmer and season to taste with salt and freshly ground black pepper.

Maybe not low cal, but it fits the low carb guidelines. Not something we will eat every day but it is a good enough company dish and the pork rinds are a good sub for the white flour, I can not have right now. (I try not to think of the fat) As my daughter says "Ewe's not fat, MOM, Ewe are just fluffy" Gee thanks.

Oh yeah, I am lovin' the flavors in this, notcho! The use of crushed pork rind is a new one for me - I can't wait to try this one out...definitely not a low-cal dish, but it sounds like it is worth the splurge!